Butter chicken

Butter chicken

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
40 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
125g plain yoghurt
1 tablespoon lemon juice
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground cardamom
2 garlic cloves, crushed
2 teaspoons grated root ginger
1 cinnamon stick
750g skinless chicken thigh fillets, diced
115g cashew nuts, roasted
oil, for cooking
1 onion, diced
1 bay leaf
2 teaspoon sweet paprika
250ml tomato purée
250ml chicken stock
125ml thickened cream
salt and freshly ground black pepper

Method

  1. Combine the yoghurt, lemon juice, spices, garlic, ginger and cinnamon stick in a bowl and mix together. Add the chicken and leave to marinate for up to 4 hours, time permitting.
  2. Place the cashews in a food processor and process until finely ground.
  3. Heat a heavy-based saucepan over medium–high heat. Add a splash of oil and the onion and cook for 3–4 minutes, or until soft. Add the chicken with all the marinade, followed by the bay leaf, paprika, tomato purée, stock and ground cashews. Bring to the boil then reduce to a simmer and cook for 20–30 minutes, stirring often. Add the cream and cook for a further 10 minutes. Check the seasoning and add the salt and pepper, to taste. Serve with steamed rice and naan bread.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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